Pages

Tuesday, March 27, 2012

Sorry for the late posting of this, as I was writing it last night, my computer died :(

I first learned this recipe at a friend's 21st birthday party/cooking class at Sur la Table. The original recipe was called "Rosemary Roasted Potatoes" but since I don't like Rosemary very much, over the years I've changed it a bit to my liking. There are two versions of this recipe, the quick version and the super quick version. You also could make your own not-as-quick version which would include the use of fresh herbs instead of the cupboard variety. Also, you can use whichever blend of spices goes with the meal; Mexican flair to accompany something spicy or the Tuscany Blend (below) for an Italian inspired dish.